- 1 clove garlic, minced
- 6 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 (6 ounce) fillets halibut
Prep: 10m | Cook: 10m | Ready In: 1h 30m
- In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
- Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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On my travels back to Hilo we were blessed with a similar salad and it got me going to create this version using green tea somen noodles. The green tea noodles adds depth in flavor and a different twist to your favorite and similar potluck creations.
Prep Time: 30 minutes | Cook Time: 5 minutes | Ready In: 35 minutes
- 1 package prepared green tea noodles
- 3 leaves of lettuce, chopped
- 1 small container ocean salad, prepared*
- 1 cup imitation crab, chopped
- 1 block kamaboko, chopped
- 3 eggs, omelet style, cut into strips
- ¼ cup teagu, chopped
- 5 green onions, chopped
- ½ cup nori, shredded
- 1 somen style sauce/Asian dressing
In 9″ x13″ pan, layer ingredient sstarting with noodles, then lettuce, ocean vegetables etc. until all ingredients have been added. Drizzle with your favorite Asian dressing or your favorite somen sauce. Sprinkle with shredded nori.
Note: You can also find dried ocean salad mix online. To use, just add water to re-constitute and use in recipe as directed.
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Kelly Boy and Leolani DeLima make one of their family favorite dishes: lomi opae made with dried shrimp, fresh tomatoes, onions and Hawaiian salt on Cooking Hawaiian Style.
- 4 ounces opae (dried shrimp)
- 1 small sweet maui onion, diced
- 2 tomatoes, diced
- 1 stalk green onion, chopped
- Aloha shoyu to taste
- cubde ice if desired
In a bowl add all the ingredients, stir, and serve.
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I love red snapper for this, but any white, flaky fish will work. By the way, many Veracruz style fish recipes call for pickled jalapenos, but I think there’s plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon capers
- 1 tablespoon caper juice
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted, sliced green olives (such as Castelvetrano)
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons chopped fresh oregano
- 2 teaspoons olive oil
- 2 (7 ounce) red snapper fillets, cut in half
- salt and pepper to taste
- 1/2 teaspoon cayenne pepper, or more to taste
- 2 limes, juiced
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
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Try this Island Inspired Seafood Gumbo recipe that includes shrimp, calamari, red snapper, crab meat, as well as other goodies!
Island Inspired Seafood Gumbo
- 2 tablespoons vegetable oil
- 1 cup small dice yellow onion
- 1/2 cup small dice red bell pepper
- 1/2 cup small dice celery
- 1 pound callaloo or mustard greens, roughly chopped
- 2 tablespoons minced shallots
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onion bottoms
- 2 teaspoons minced garlic
- 1 tablespoon lime zest
- 4 cups shrimp stock or fish fumet
- 2 teaspoons fresh thyme leaves
- 1 1/2 cups unsweetened coconut milk
- 1/4 cup fresh lime juice
- 1/2 Scotch bonnet pepper
- 1 3/4 teaspoons salt
- 3/4 pound medium shrimp, peeled and deveined
- 3/4 pound red snapper fillet, cut into 1-inch pieces
- 1/2 pound calamari, cut into 1/2-inch rings
- 1/4 pound crabmeat, picked over for shells
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh cilantro leaves
- Cooked rice, for serving
Set a 6-quart pot over medium-high heat and add the vegetable oil. Once the oil is hot, add the onions, bell peppers and celery to the pot and saute until the onions turn translucent and the peppers and celery are softened, about 3 to 4 minutes. Add the callaloo and saute for 3 minutes. Add the shallots, ginger, green onion bottoms, garlic and lime zest to the pot and saute for1 minute. Pour the stock, thyme, coconut milk, lime juice and Scotch bonnet pepper to the pot and raise the heat to high. Bring the pot to a boil and reduce to a simmer. Allow to simmer for 20 to 30 minutes, then add the shrimp and fish to the soup. Allow to cook for 4 minutes then add the calamari, crabmeat, Worcestershire sauce, parsley, and cilantro. Taste and re-season the gumbo, if necessary, and cook for an additional 2 minutes. Serve immediately, in warmed bowls with 1/4 cup of rice for each serving.
There are nutritional values recorded for this Island Inspired Seafood Gumbo recipe.
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